Winter Lullabies & Restorative Foods

Lotus Root and Lion’s Mane Mushrooms

Winter is upon us. This year has been a global pandemic year filled with all sorts of insecurities, uncertainties, fears and isolation. Our bodies are exhausted and calling for us to slow down, rest, self- inquire, nourish and restore inner peace and vitality. Listen to your body’s wisdom and work with it to meet its distress calls. Whether it is fatigue, digestive troubles, heartburn, sleeplessness, muscle pain, inflammation (arthritic pain), or susceptibility to seasonal ailments, they all indicate a strong deviation from balance. Our elemental bodies are a part of natural elements within and around us. Develop a practice, pause and drop into your body for subtle (& sometimes not so subtle) suggestions for restorative action. This recipe was inspired by internal call to slow down and address insomnia, cold extremities and hyperactive brain.

Lotus root is highly nutritive and high in vital minerals that support blood circulation. It also packs a wealth of Vitamin B, which helps to improve your mood and relax your mind for peaceful state of mind.

Lion’s mane Mushroom contains potent antioxidant and anti-inflammatory compounds that may help reduce the impact of stress, chronic conditions and has protective function for the nervous system and support restfulness.

Garlic, chili and ginger have warming and circulation stimulating properties. These are extremely potent to help the body stay in balanced flow during the Winter season.


1 Medium lotus root, peeled, sliced into ¼ inch even slices

½ lb lion’s mane mushrooms, cleaned, sliced 1/2-inch thick

4 tablespoons olive oil

½ cup shallot, thinly sliced

¼ teaspoon red chili

¼ cup vegetable or chicken stock

2 teaspoons cooking wine

½ teaspoon ginger, minced

2-3 cloves garlic minced

Sea salt and black pepper to taste

1 teaspoon sesame seeds, lightly toasted

2-3 scallions, small circular cuts


In a separate deep pan, boil some water. Gently arrange lotus slices in metal strainer. Submerge the strainer in boiling water 15 – 20 seconds. This blanching removes the surface bitterness. Strain and set aside.

Sauté the lion’s mane mushrooms in a little oil to prevent from sticking to the pan. Season with salt and pepper and let them sweat all their liquid. When dry and slightly browned on both sides, set aside.

Make a sauce by whisking together 1 tablespoon oil, broth, wine, ginger, half the garlic and salt and pepper.

Add 2 tablespoon of oil, shallots, and half the garlic to a hot frying pan. Sauté until softened. Add lotus root slices to the pan and gently mix as you drizzle the sauce into the plan. Gently cook while stirring until the sauce simmers and lotus slices are evenly coated (about 15 – 20 min). Then add back the sauteed mushroom slices to the pan and mix well and garnish with sesame seeds and scallions


Live in Peace

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